Instructions: * Note: Romaine, red leaf, green leaf, frisee, and radiccio; rinsed, trimmed, and torn into bite-size pieces.

To make vinaigrette, place garlic, shallots, fresh chopped basil in a stainless-steel bowl. Add in balsamic vinegar, whisk in oils, add in chunky Roquefort. Adjust seasoning with salt and pepper. Reserve 1 1/2 cups.

Marinate chicken in remaining vinaigrette for 12 hours in refrigerator. In a flat dish, lay out chicken; place vinaigrette over breasts being sure all of breasts are covered; turn once.

Preheat grill until hot, brush grids with oil. Place marinated chicken breasts on hot grids and grill for approximately 3 to 4 minutes on each side. Check internal temperature, it must reach 165 degrees. Remove from grill; chill to 38 degrees. Discard vinaigrette used for marinating raw chicken.

Arrange mixed greens on eight plates. Slice each chilled chicken breast into 8 julienne strips. Arrange lattice style over mixed greens.

Ladle reserved Roquefort and Balsamic Vinaigrette over chicken and greens. Serve chilled. Garnish with sliced plum tomatoes.

This recipe serves 8.

NOTES : Joes note: The recipe as written calls for 8 chicken breasts. I think maybe it should have been 8 chicken breast halves. Use your own judgement.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.